Almond Free Pomegranate-Mint Roasted Garlic Puree
Roasting garlic low and slow transforms it into something almost unrecognizable — deeply golden, buttery-soft, and sweet in a way that raw cloves never hint at. This puree takes that caramelized base and layers it with reduced pomegranate juice, bright fresh mint, a squeeze of lemon, and warm spices like cumin and turmeric for a spread that feels genuinely special. The result is thick enough to mound on a spoon but still silky and spreadable, making it perfect for flatbreads, roasted vegetables, grain bowls, or anywhere you'd reach for a bold condiment. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress — just straightforward, flavorful cooking. The optional pomegranate molasses deepens the fruity tang even further if you want to push the flavor over the top. It's the kind of recipe that looks and tastes far more impressive than the effort involved, and it comes together in one blender once the garlic finishes roasting.
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Learn more →Ingredients
6 servings
- 2 heads garlic
- 2 tbsp extra virgin olive oil, divided
- ½ cup pomegranate juice
- ¼ cup fresh mint leaves, loosely packed
- 1 tbsp lemon juice
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ¼ tsp salt, or to taste
- ⅛ tsp black pepper
- 1 tsp pomegranate molasses (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the trimmed garlic heads cut-side up in a small baking dish. Drizzle 1 tbsp of the olive oil over the exposed cloves, then cover the dish tightly with aluminum foil.
- 2
Roast the garlic for 40–45 minutes, until the cloves are deeply golden, completely soft, and a skewer slides through the center of the largest clove without resistance. Remove from the oven and let rest, still covered, for 10 minutes.
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